Author Notes
This is an amazingly fresh and crisp salsa. When I serve it, the trick is to serve it really cold. To keep it cold, I fill a medium bowl with crushed ice, then nestle a smaller bowl filled with the salsa down into it. - CAROLYNB —CAROLYNB
Test Kitchen Notes
I served this with Grilled Swordfish and it was delicious. I found the textures and flavors to be quite balanced. The cucumber provided some cool relief from the jalapeno. The honey sweetened it up just right and the lime juice gave it some punch. I would most certainly make this again. - sticksnscones
—The Editors
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Ingredients
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2 cups
seedless finely chopped watermelon
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1/2 cup
chopped English cucumber
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1/4 cup
finely chopped red onion
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1/4 cup
finely chopped sweet red bell pepper
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1
jalapeno pepper, seeded and finely chopped
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1/4 cup
minced fresh cilantro
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1 tablespoon
minced fresh basil
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1 tablespoon
minced fresh mint
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3 tablespoons
honey
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1 tablespoon
fresh lime juice
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a bag of
baked tortilla chips for serving
Directions
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In a large bowl, combine the melon, cucumber, onion, peppers and herbs.
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Drizzle with honey and lime juice and gently toss to evenly coat.
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Refrigerate for at least 1 hour before serving.
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